Gluten and Wheat Free Savoury Spiced Bread

To all the bread lovers out there, this one is for you. But… this is a relatively healthy bread made from Gluten Free Chickpea and Rice Flours. Both these flours are high in fibre, so that is a huge plus! Personally I think Chickpea flour is the bomb! Apart from being high in fibre, it is high in protein and iron. Just a heads up, I have been using this flour more and more lately, so expect more chickpea flour adventures 🙂 In all seriousness, I just love the subtle nuttiness of it.

This Gluten and Wheat Free Savoury Spiced Bread is just a great. It is ridiculously easy to do and can be prepared and done in no time at all !!! I don’t often find a Gluten-Free bread recipe that really makes me excited, let alone end up being totally successful. This recipe is one of my old time finds dating back to the late 90’s. It has proven to me time after time, and has yet to disappoint. Having made this recipe many times, I have always slightly altered it one way or the other, either by changing the actual flours, depending on what I actually have on hand, herbs and spices and then just adding a bit of texture here and there. The flavours here are superb….almost earthy….I think 🙂 . I love adding the additional sunflower seeds sprinkled on the top…just for that extra crunch 🙂 . Generally, I just eat this bread plain, without any butter as I don’t really think it needs anything added to it. Oh… also, this bread is ideal for slicing up, wrapping up and freezing. This way it makes the perfect additive for lunches or that quick snack.

Gluten and Wheat Free Savoury Spiced Bread

Preparation time: 12 minutes

Cooking time: 30 – 35 minutes

Total time: 42 – 47 minutes

Ingredients:

152 grams (360 milliliters) white or brown rice flour

36 grams (85 milliliters) chickpea flour

1 1/2 teaspoons (7.5 milliliters) bicarbonate of soda

1 teaspoon (5 milliliters) ground coriander

1 teaspoon (5 milliliters) dried origanum

1/2 teaspoon (2.5 milliliters) ground cumin

1 large onion, chopped

1 cup (250 milliliters / 250 grams) unsweetened apple juice

4 Tablespoons + 1 teaspoon (65 milliliters / 65 grams) sunflower oil

3 Tablespoons (45 milliliters / 45 grams) lemon juice

1 Tablespoon (15 milliliters) honey

2 Tablespoons Tahini paste

2 jumbo-sized free range eggs

Topping: Dry toasted sunflower and sesame seeds

Instructions:

Preheat oven to 160 degrees Celsius / 320 degrees Fahrenheit.

In a large sized bowl, add the flours, bicarb, herbs and spices together. Using a hand whisk, whisk together to combine all the ingredients and set aside.

What a nice group of spices. I have a bread maker and have been experimenting with different flours, herbs, and spices. Sometimes they’re flops, but it’s still fun. Apple juice instead of water? Yum. This sounds delicious, Lynne. 🙂

Now bread makers have always intrigued me, but I have never used one. I remember eating the most delicious bread rolls made from one once. Yum. Thanks so much Diana. Enjoy your bread maker…it is all about the fun 🙂

Very cool bread. Those sunflower seeds also add that beautifully healthy source of fats!! I truly hope people take advantage of using your recipes; I believe they add phenomenal TASTE and NUTRITION that can dramatically impact the health and quality of people’s lives. Keep up the great work!!